Yes, the batter really is that purple. And no, theres #nofilter.

I’ve been trying to use up the industrial amounts of instant porridge I have in the cupboards (damn you, 3-for-2 deals) by putting them into basically every recipe I make these days. I bake these brownies every Sunday and have a piece with my lunch at work during the week. They also make a great pre-or-post gym snack, so they’re an all round great guy to have around.

Blueberry  Brownies

This recipe has changed a few times as I tweak it each week. The oats were a recent addition, but bulk them out and make them feel less like a snack, and more like a decent way to round off a meal.

75g raw flower honey
3 eggs
100-150ml unsweetened almond milk
30g raw cacao powder
60g chocolate protein powder
1 tsp bicarb
175g blueberries
1 sachet Oatso Simple Original porridge oats

Whisk together the honey and eggs, making sure the honey doesn’t just sit in the base of the bowl, getting stuck, until you can’t feel any resistance on the whisk.

Whizz 110g of the blueberries and almond milk together (I used a NutriBullet) and add that to the honey and eggs, then carefully mix in all your dry ingredients.

Leave the mix to thicken while you line a brownie tin and preheat the oven, and then stir in the remaining whole blueberries before baking the mixture for 25 minutes at about 180 degrees C.

Leave to cool in the tin before attempting to cut, and divide into 12 pieces. I keep them individually wrapped in foil so I can grab and go when I need one, but they’ll keep just as well in a tupperware box.

 

– This recipe can be added to and substituted to your heart’s content, as long as the end mix is thick enough to spoon into a tin. I often add flaxseed, coconut flour or dates if I’m feeling saucy, but remember to add a bit more liquid if you choose coconut flour as it’s very absorbent.